As we delve into the warmer months of the year and the days tend to melt into each other, it can be difficult to think about anything past the next refreshing drink, let alone a meal plan for the week!
It's on those warm, hazy summer evenings where these throw-it-together, knock around kind of suppers comes into their own. If you have any kind of slow cooked meat left over from the day before - beef, pork or duck - then they could work just as well with this dish.
The crispiness of the lamb is personal preference - if you prefer it a bit more charred then keep it on the heat for longer, for a tad softer then take it out of the pan a bit sooner. Either way, you'll be left with a gloriously delectable dish that people are sure to fight over!
2 portions leftover slow cooked Grass Fed Lamb Shoulder
2 tsp Balsamic Vinegar
Sprig of rosemary
1 chopped clove garlic
1 bunch baby beetroots
1 small shredded fennel
3 red onions
Knob of fresh horseradish, finely grated
Small bunch of fennel herb
Preheat the oven to 180 degrees c.
Firstly, cut the baby beetroots and red onions into wedges. Drizzle with a little oil and season well with salt and pepper. Lay out onto a baking tray and then place into a hot oven at 180 degrees c for about 20 minutes. Every so often, give the tray and shake so all sides are evenly charred and coated in the oil.
At the same time, heat a heavy based frying pan on a high heat with a bit of oil or lard. Whilst the pan is heating up, shred the lamb shoulder into a separate bowl. Once the pan is nice and hot, add the lamb to the pan along with the rosemary and garlic. Mix and fry all together until gloriously crispy.
To serve, combine the beetroots, lamb shoulder and shredded fennel together along with the horseradish and balsamic. To keep the fennel fresh, fold it through with everything else at the last minute.
Serve warm with a chilled glass of white wine, why not try our Pinot Gris Wild Ferment for a vibrant pairing.